Colorful Chicken Salad with Miso Dressing

Ingredients

• 400 g pumpkin flesh (or sweet potato)
• 2 red onions
• 6 tbsp sesame oil
• Salt
• Pepper
• 400 g chicken breast fillet
• 1 tbsp paprika powder
• 6 slices turkey ham (15 g each)
• 2 carrots
• 2 Avocados
• 40 g mixed salad greens (about 2 handfuls)
• 1 Pomegranate
• 30 g miso paste (2 tbsp)
• 1 tbsp honey
• 1 Lime (juice)
• 3 tbsp light soy sauce

Instructions

1. 1.

   Dice the pumpkin flesh; peel and cut the onions into wedges. Spread both on a baking sheet lined with parchment paper and drizzle with 2 tbsp oil. Season with salt and pepper, then bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 30 minutes until golden brown.

2. 2.

   Meanwhile pat the chicken dry with paper towels. Season with salt, pepper, and paprika powder, drizzle with 2 tbsp oil. After 20 minutes of cooking time, place the chicken on top of the vegetables on the tray and bake for an additional 10 minutes.

3. 3.

   In a hot pan, crisp the turkey ham over medium heat for 5 minutes; then cut into pieces. Peel and julienne the carrots. Halve the avocados, remove the pits, scoop out the flesh, and slice thinly. Wash and dry the salad greens. Cut the pomegranate in half and release the seeds.

4. 4.

   Remove the chicken and vegetables from the oven. Slice the chicken and arrange it with all prepared ingredients on plates. For the dressing, whisk together miso paste, honey, lime juice, and the remaining oil; season with soy sauce. Drizzle over the salad and sprinkle with pomegranate seeds.